Jars of Canned Food: How Long Do They Last?

Canned goods should last about a year when canned and stored properly. Photo by the Library of Congress

Canning foods you grew and harvested yourself is exciting and rewarding. After canning, you have rows of colorful jars lining your pantry ready to be enjoyed at any time. Just like any other food, however, home canned goods do not last forever. Use this guide to help you determine if your canned goods are safe to eat.

General Expiration Guidelines for Home Canned Foods

The USDA recommends that all home canned goods be consumed within one year of canning for maximum safety. Since inconsistencies in home canning can cause a variety of issues, the risk of mold growth and bacterial contamination are higher for home canned products. Even if the food still looks safe to eat, it is still possible that it is contaminated in some way. Always label your foods after canning with the date and use within one year. If you have too many foods to eat within a year, give some away to friends or relatives.

Identifying Spoiled Canned Goods

Just like for store-bought canned goods, the biggest risk of contamination with canned foods is botulism. Botulism can cause serious health risks, including paralysis and breathing problems. If you notice any signs of spoilage in your home canned goods, dispose of them right away.

Look for signs of contamination in your cans. Common signs include:

A popped top (the can lid is bulging or you can depress the top of the can)

Mold

Broken seals

Mushy textures (not present when you canned the items)

Bubbles in the liquid

Strange odor

Exploding contents after opening the can

Rusted lids

Leaking fluids

Preventing Spoilage in Home Canned Goods

Without proper preparation, your canned goods may not make it the full year. Use these tips to stop that from occurring.

Always store your cans in a cool (72 degrees Fahrenheit is ideal), dry area. Store the cans out of direct sunlight. A room with no sun exposure at all is best (such as a cellar or dark pantry).

Before canning, wash and trim all foods. Improperly trimmed or washed vegetables increase the microbial load of the foods, which can lead to early spoiling.

Pack food loosely to ensure the entire contents of the can reach the required temperature for safety and sealing.

Make sure you process the cans for long enough before removing from the heat. The USDA recommends canning in a pressure canner at 244 degrees Fahrenheit for 10 minutes at full steam or canning in a boiling water bath for at least 10 minutes. Follow the USDA guidelines for the specific food you are canning.

Ensuring Canned Goods Safety

Canning at home is a wonderful way to preserve an overflow of garden fruits and vegetables for the coming year. Just make sure you follow recommended canning guidelines and consume the goods within a year to prevent health risks.

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Comments

Geoffsays

I learned canning from my grandmother. She always put a glug of something alcoholic in batches just before canning. Our jams and butters taste better after three years in storage. And yes we eat the fresh canned results also.

I made an awesome cough syrup using raw organic honey and berries. Put honey and berries in jar (used blueberries to start)…it will bubble and toil then turn to a liquid all on its own. Just before its full of probiotics, I added in a piece of ginger, garlic, turmeric. It was amazing and my doctor said that this combination is admirable and to take one vitamin c caplet because I wasn’t getting enough of that. Tip: After about 4-5 days remove the berries then add in fresh berries. Fermented my batch for 3 months before using it.

about 3 yrs. ago. I canned in small ball jelly jars Pablano peppers in oilve oil and lemons in honey in the same size jar, put them in the refrigerator and forgot them , took them out today and they look fine ,still sealed . The honey w/ the lemon has thinned out but otherwise looks good. Did not open them yet . suppose they are still good?

I can a lot of food. Both hot bath and pressure canning. I can green and yellow beans and I use them over a three year period. Yes, I definitely check them for spoilage before heating and serving. I do the same with tomatoes. At least three years old. But, my peaches have browned inside the jars at the top a little and this makes me have doubts. Pears look and taste just fine after three years. Not trying to mis-lead anyone, but I carefully examine each jar before it is opened. I recommend everyone examine their jars.

If the lid is rusted or discolored on the INSIDE do not use. If the rust is on the ring or a scratch on the outside it should be good. Do not leave the rings on for storage as the will rust and can rust through the lid. The lid is treated on the inside if that treatment got scratched, dump it.
ALWAYS bring your canned but not pickled food to a boil and slow boil it for 20 min. Before eating it whether it was canned last week or last year or 2 years ago. If it smells or looks off do not eat it.

I opened a jar of canned tomatoes dated 2012. The tomatoes smelled fine, and have good color. I boiled them for over 30 minutes as I plan to make spaghetti sauce with them. Am I right in feeling that they are safe to eat?